Monday, December 10, 2007

White Bread

-Mom Pulsipher/ Bread book

2 ½ cups water (105 degrees or so – too hot will kill your yeast)
1 Tbsp. active dry yeast (I use SAF or Fleishman's, but do not like Red Star)
¼ honey or sugar (honey with wheat is really good)
3 cups all-purpose flour
1 Tbsp. salt
¼ cup margarine or butter (melted and cooled)
3-4 cups more all-purpose flour (or wheat)
Pour water into your mixer (or large bowl). Sprinkle in yeast and add sugar or honey. Let yeast dissolve, without mixing – about 5 or 10 minutes. Don’t let it stand too long, or it will lose its life.
While yeast is dissolving, grease a large Tupperware bowl and lid with oil and grease your bread pans. Melt your butter in the microwave.

Add butter and 3 cups of flour, mix until all flour is incorporated and then add 3 more cups of flour and mix again. I usually end up using a full 7 cups of flour – until the dough is soft and not too sticky. I have a Bosch and let it knead on speed 2 for about 5 minutes. If you don’t have a mixer, you can give your arms a workout! Plop the dough into your greased bowl and let rise until double (usually about 1 ½ -2 hours for me).

Punch the dough down and divide and shape 2 (1.5-1.75 lb loaves). Cover your pans with some plastic wrap and let rise until about 2” above the top of the pans. Bake in a 375 degree oven 25-30 minutes and your bread is nice and golden (internal temperature 200 degrees). Remove from pans and cool on a wire rack.
For cinnamon swirl bread:
After first rising, divide dough in two, and roll each into 10"x8" rectangle. Brush each with 1 Tbsp. melted butter, 2 Tbsp. sugar and 1-2 tsp cinnamon. Roll starting on short side. Seal seams and place seam-side down in greased bread pans. Bake 350 for 25-30 minutes (internal temperature 200 degrees).

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